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Source of probiotics, protein, and fiber
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Yogurt with purslane and carrot (180 g) has 148 calories. That works out to 82 calories per 100 g. It contains 12.8 g of carbs, 7.4 g of protein, 7.4 g of fat and 2 g of fiber. Its 199.8 mg of Phosphorus covers 29% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
148
KCAL / 180G
Carbs
12.8g
· 5% DV
Protein
7.4g
· 15% DV
Fat
7.4g
· 9% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 35% · Protein 20% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 148 kcal | |
| Total fat | 7.4 g | 9% |
| Saturated fat | 4.59 g | 23% |
| Trans fat | 0.22 g | |
| Sodium | 88 mg | 4% |
| Total carbohydrate | 12.8 g | 5% |
| Fiber | 2 g | 7% |
| Protein | 7.4 g | 15% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 148 kcal |
| 1 tablespoon (small) | 20 g | 16 kcal |
| 3 tablespoon (medium) | 60 g | 49 kcal |
| 100 g | 100 g | 82 kcal |
| 1 cup (small) | 120 g | 98 kcal |
| 1 pack (medium) | 150 g | 123 kcal |
| 1 cup (large) | 240 g | 197 kcal |
| 1 serving (large) | 300 g | 246 kcal |
Calculated from 82 calories per 100 g.
To make yogurt with purslane and carrot, wash and chop the purslane, grate the carrot, then stir both into thick yogurt. Add salt and, if you like, garlic. You can use the carrot raw or sauté it and let it cool before mixing.
Purslane tastes mildly tangy and fresh, with a juicy, slightly crisp texture. In yogurt with purslane and carrot, its gentle sourness balances the carrot’s sweetness and the yogurt’s creamy taste; the flavor is usually milder than a strongly leafy salad.
No, purslane is usually added raw to yogurt with purslane and carrot. Rinse the leaves and tender stems thoroughly to remove grit, drain them well, and chop them before mixing; cooking can make the greens limp and release extra water.
Yes, grated raw carrot works well in yogurt with purslane and carrot and gives it a crunchy bite. For a softer, sweeter flavor, sauté the grated carrot briefly and let it cool completely before stirring it into the yogurt.
Yes, garlic is a popular addition to yogurt with purslane and carrot, especially in Turkish-style versions. Stir in a little crushed garlic with the yogurt, then taste before adding more so it complements rather than overwhelms the fresh purslane.
Serve yogurt with purslane and carrot chilled as a side dish or dip alongside grilled meat, chicken, rice, or flatbread. A drizzle of olive oil and a little dried mint or chopped walnuts make a simple finishing touch.
Yes, you can prepare yogurt with purslane and carrot a few hours ahead and keep it covered in the refrigerator. The purslane may release liquid as it sits, so stir the mixture before serving and drain off excess liquid if needed.
Drain the washed purslane thoroughly and avoid mixing warm, sautéed carrot into the yogurt. Thick yogurt also helps yogurt with purslane and carrot hold its texture; if the finished dish separates slightly, stir it and remove any excess liquid before serving.
Finely chopped spinach or cucumber can replace purslane, though the flavor and texture will change. Spinach gives yogurt with purslane and carrot a leafy taste, while cucumber makes it fresher and more watery, so drain it well before mixing.
Yes, yogurt with purslane and carrot works as a cold dip as well as a side dish. Chop the purslane and grate the carrot finely for easier scooping, then serve it with pita, crackers, or raw vegetables.
Vitamins
B2
0.32mg · 25% DV
B12
0.56µg · 23% DV
Vitamin K
23.76µg · 20% DV
B5
0.76mg · 15% DV
Minerals
Phosphorus
200mg · 29% DV
Calcium
247mg · 25% DV
Iodine
27µg · 18% DV
Potassium ⭐
364mg · 11% DV
Sodium
88mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 148 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Yogurt with purslane and carrot is a Turkish home-style yogurt salad or meze, made by mixing purslane leaves and tender stems with carrot and plain yogurt. The carrot may be grated raw or briefly cooked and cooled before mixing; yogurt brings a gentle tang and creamy texture to the fresh greens.
Usually served chilled, it tastes cool and lightly sweet, with a pleasantly succulent bite from the purslane. In Turkey it often appears as a meze or side dish, and it also works well alongside grilled food, beans or flatbread. Yogurt contributes protein, while the vegetables add some fibre. For a lighter, fresher version, use plain yogurt and drain the purslane well before combining.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.59g
MONOUNSATURATED
2.02g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 1.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.